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Tofu Pudding with Ginger Syrup

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Tofu pudding has a melt in your mouth texture. It can be made from soy milk and set with a coagulant (chinese use gypsum powder and Japanese use nigari, a seaweed extract). This process can be tricky and not always have the expected results. We're cheating here and using House Tofu Mix, which contains a sachet of coagulant.


1 pack House Tofu Mix
1000 ml  water
65 gm palm sugar
1 inch ginger sliced
375ml water for syrup


Tofu mix packets.In a pot add 1200ml of water to Tofu mix.
Dissolve Tofu powder with a whisk until there are no lumps.Bring to a boil over high heat stirring constantly. Simmer fo 3-4 minutes. Turn off heat.
Add coagulant and stir quickly.Pour mixture into a container and cover with a towel or foil. Leave to set at room temp for 20 minutes or until firm.
Simmer water, palm sugar & ginger in a small pot for 15 minutes, until sugar has dissolved & ginger is infused in the syrup.To serve, spoon the set tofu pudding into a bowl and pour over about 2-3 tablespoons of syrup.

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